Incorporation of barely flour of bundelkhand region in bread
Author(s):
Shubhangi Nigam, Shivani Gupta, Dheer Singh
Keywords:
Barley flour, Loaf weight, Loaf volume, Barley bread.
Abstract
Blending of barley flour at levels of 5, 10, 15 and 20 percent with white flour was studied for its effect on bread making qualities. The protein, fat, ash, crude fibre, phosphorus and iron contents increased in the blends. The sedimentation value, polenshke value, wet and dry gluten percent decreased marginally at higher levels of blending. The incorporation of barley flour with white flour increased water absorption capacity significantly (P<0.05) . The bread prepared from the blends also varied in their loaf weight, loaf volume and compression force (TPA). The bread volume decreased with increasing amount of barley flour and loaf weight was increased by incorporation of barley flour (5-20 percent). These blends were found organoleptically (crust colour, crumb colour, texture, taste, flavour, over all acceptability) acceptable upto 15 percent level of supplementation. At the higher levels, the acceptability of bread declined. On the basis of sensory score upto 15 percent of barley flour observed non-significant variation after that a significant (P<0.05) decrease in variation was found.during storage the moisture content was decreased . on the basis of storage studies, it was found that the barley flour incorporated bread may stored for 3 days at room temperature (35-37oC) and 5 days at refrigeration temperature(4 oC)
Article Details
Unique Paper ID: 161523

Publication Volume & Issue: Volume 10, Issue 4

Page(s): 445 - 451
Article Preview & Download


Share This Article

Join our RMS



Conference Alert

NCSEM 2024

National Conference on Sustainable Engineering and Management - 2024

Last Date: 15th March 2024

Latest Publication

Call For Paper

Volume 10 Issue 10

Last Date for paper submitting for March Issue is 25 June 2024

About Us

IJIRT.org enables door in research by providing high quality research articles in open access market.

Send us any query related to your research on editor@ijirt.org

Social Media

Google Verified Reviews

Contact Details

Telephone:6351679790
Email: editor@ijirt.org
Website: ijirt.org

Policies

Important Links

Browse Rsearch papers